Thistle & Grouse (website, facebook, instagram) will open Friday at 4 pm. The restaurant is located at 10 Cotton Street. The newly renovated space features a 2-story dining room with a bar on the first floor.
The menu (see below) includes raw bar options, cheese and charcuterie boards as well as small plates like a Maplebrook Farm Burrata plated with apple, celery and walnuts and entrees like the Seafood Cassoulet and Sunday Roast Prime Rib.
Thistle & Grouse serves custom cocktails and mocktails, wines by the glass, beers, and ciders (Norumbega and Freedom’s Edge). The bar is stocked with a wide selection of spirits including 14 bourbons, 10 ryes, 19 Scotches as well as whiskeys from Ireland and Japan.
The restaurant is being launched by Kimberly Kraus and chef Bobby Will. Will has worked at restaurants run by well known chefs like Jean-Georges Vongerichten, Ken Oringer, and Jamie Bissonette. He was the executive chef at Saltaire Oyster Bar in Port Chester when the New York Times gave it a rating of Excellent in 2015. Also on the team are general manager Julia Mcinnis and bar manager Corey Schallek. All four worked together at Kraus’ and Will’s former restaurant Salt and Steel in Bar Harbor.
Thistle & Grouse will be open Tuesday through Saturday starting at 4 pm with late night hours on the weekends and happy hour each day they’re open, 4 – 5 pm. Reservations are available on Resy.com.